Bacon is commonly made from pork belly cured with the application of table salt, sugar, and curing salt.  Here’s a simple and easy way to prepare your own bacon.

What you need:

     1 kilogram pork belly (preferably 50 percent lean, 46 percent fat, 4 percent


     1 1/3 teaspoon curing salt (Prague powder)

     5 ¾ cups table salt

     3 teaspoons refined sugar


     Plastic bags

     Plastic container

     Measuring cups/teaspoons

What you have to do:

  1. Trim the meat of excess fat and slice it to desired shape.
  2. Wash the choice meat and hang to drip.
  3. Misx the ingredients (salt, sugar, Prague powder)  thoroughly in a bowl.
  4. Place the meat on a tray.  Rub the ingredients to the meat, making sure that all parts receive equal amount of the mixture.
  5. Place meat in a plastic.  Drive away all the air in the bag and fold the mount end.
  6. Place the meat in a refrigerator to cure.  Allow two days for the curing period.
  7. After the curing period, wash meat and soak for about 3 minutes to 3 minutes.
  8. Hang the meat to drip for about 30 minutes.
  9. Heat the bacon in an over and the lowest possible setting.  Heat until meat becomes frim.
  10. Bring the bacon out and hang to cool.
  11. Transfer to a chiller and deep the bacon in the chiller for a week to age.
  12. After aging, arrange slices in plastic bags such that the lead side is exposed.

Source: Carl B. Monterey.